Beef Rice Noodles

Step 1: Put the beef in a small bowl and sprinkle it with baking soda. Toss with your fingertips to coat the slices, separating them as you go. Leave for 20 minutes.

Step 2: Rinse the beef in a colander. Shake off excess water and pat it with a paper towel; it does not need to be completely dry. Transfer it to a bowl, toss with the 2 teaspoons of light soy sauce, and set aside.

Tip: The beef does not need marinating time.

Step 3: Mix the sauce ingredients in a small bowl.

Step 4: Prepare the noodles according to the package directions, usually by soaking them in boiling water for 5–10 minutes. Drain and rinse under tap water to remove excess starch.

Tip: Soak the noodles just before cooking so they are less likely to dry out or break.

Step 5: Heat the oil over high heat in a large wok or deep frying pan. Add the onion and cook for 30 seconds. Add the beef and cook until the red is almost gone, about 1 minute. Add the garlic and cook for 30 seconds.

Tip: Have the ingredients ready before you start cooking; the stir-fry moves quickly.

Step 6: Add the stems of the Asian greens and toss for 1 minute. Add the leafy greens, noodles and sauce, in that order. Toss for 1½–2 minutes, until the sauce coats the noodles and no sauce remains at the base of the pan. Serve immediately.

Tip: Avoid unnecessary tossing once the sauce coats the noodles, as rice noodles can break.